Wednesday, January 15, 2014

Crispy Fried Tilapia with Ginger Scallion Sauce

Soy Ginger Scallion sauce is a common gravy used for fish in Chinese and Asian cooking. Variations of the sauce are used for both steamed and fried fish.  In this recipe, Crispy fried Tilapia fish fillets are served with a thick rich ginger scallion sauce flavored with soy sauce, chicken broth, wine and cilantro. 

Servings: 3-4
Prep Time: 10 minutes
Cooking Time: 30 minutes


1lb. Tilapia Fillets (cut into 2 inch squares)
Salt and Freshly Ground Pepper
1 Egg
1 Cup Cornstarch
Vegetable Oil for frying
1/2 inch Ginger sliced
1/2 Cup Soy Sauce
1/2 Cup Chicken Broth
1/8 Cup White Wine
3 Green Onions chopped
1/4 Cup Cilantro chopped

Season the Tilapia squares with salt and freshly ground pepper.  Beat the egg in a small bowl to create an egg wash.  Place the cornstarch onto a plate to prepare for dredging.

Fill a skillet to about 1/2 inch deep with vegetable oil and place it over high heat. When the oil is nice and hot begin the process of dipping the fish squares (one at a time) into the egg wash and lightly dredging it in the cornstarch. Place the coated fish squares into the hot oil to fry to crisp (about 1-2 minutes on each side).  Fry the fish in batches.  Place the fried fish onto a plate lined with paper towels and set aside.

Combine ginger, soy sauce, chicken broth, white wine and 2 cornstarch in a large bowl.  Whip the ingredients together until it is well combined.  Pour the ingredients into a clean skillet and place it over high heat.  Bring the sauce to a simmer stirring occasionally.  The sauce will begin to thicken as you stir.  When it reaches a gravy like thickness, remove from the heat.  Stir in the green onions and cilantro until the ingredients are well combined.

Serve the fried Tilapia squares on a plate with the sauce on the side. A side of steam rice goes well with this dish.

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